Grilled Vegetables with Balsamic Vinegar

Grilled Vegetables with Balsamic Vinegar
Grilled Vegetables with Balsamic Vinegar might be just the side dish you are searching for. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 173 calories, 3g of protein, and 14g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. A mixture of balsamic vinegar, olive oil, bell peppers, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

1
Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
Ingredients you will need
Balsamic VinegarBalsamic Vinegar
Bell PepperBell Pepper
EggplantEggplant
Olive OilOlive Oil
Soy SauceSoy Sauce
ZucchiniZucchini
MarinadeMarinade
PepperPepper
SaltSalt
Equipment you will use
WhiskWhisk
BowlBowl
2
Preheat grill for medium heat and lightly oil the grate.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
GrillGrill
3
Remove vegetables from marinade, shaking off excess.
Ingredients you will need
VegetableVegetable
MarinadeMarinade
4
Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade.
Ingredients you will need
VegetableVegetable
MarinadeMarinade
Equipment you will use
GrillGrill
5
Transfer cooked vegetables to a platter and serve with any remaining marinade.
Ingredients you will need
VegetableVegetable
MarinadeMarinade
DifficultyExpert
Ready In1 h, 10 m.
Servings8
Health Score17
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